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Cereal Chem 37:212 - 217.  |  VIEW ARTICLE

Some Observed Secondary Effects of High-Amylose Genes in Maize.

M. S. Zuber, C. O. Grogan, V. L. Fergason, W. L. Deatherage, and M. M. MacMasters. Copyright 1960 by the American Association of Cereal Chemists, Inc. 

In the material studied, in which the ae and du genes were each from a single source, generally as amylose content increased, protein content of the methanol-extracted (fat-free) endosperm increased. Likewise, as amylose increased, kernel weight decreased. When the high-amylose starch genes ae and du were considered individually, there was a high positive correlation between protein and amylose for the ae gene; whereas the du gene gave a significant negative correlation. Analysis of the phenotypes suspected of being the double recessive ae du indicated there was a negative relationship still between protein and amylose but not so large as for the du gene alone. There appeared to be a greater decrease in kernel weight as amylose increased for the du gene than for the ae gene. However, the possibility of developing high-amylose strains with a relatively low endosperm protein appears promising and worthy of special attention by breeders developing hybrids with high-amylose starch. Such hybrids would be especially beneficial to the corn wet-milling industry where current studies have shown considerable difficulty in the separation of gluten and starch from corn containing more than 50% amylose. Ae and du genes in other genetic backgrounds might give results different from those reported in this study.

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